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Lasagna Torte

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Yield

8

servings

Prep

60

min

Cook

60

min

Ready

120

min

Trans-fat Free, High Fiber
 

Ingredients

1tablespoon olive oilVideo
1large onion finely chopped
1can tomatoes in puree (28 ounces)*
2each garlic clovesVideo finely chopped
2medium carrots pared, shredded
¼cup basilVideo fresh, or 1 tablespoon dried basil*
2pounds spinach fresh, or 2 packages frozen leaf spinach, thawed, and squeezed dry (10 ounces)
12each lasagna noodles *
2cups ricotta cheese whole-milk
½cup parmesan, parmigiano-reggiano cheese, grated grated
¼teaspoon black pepper *
2cups fontina cheese shredded, (8 ounces)
* not incl. in nutrient facts

Directions

Heat oil in large skillet over high heat.

Add onion; sauté until soft, about 8 minutes.

Place in medium-sized bowl.

Add tomatoes to skillet, breaking up with spoon.

Add garlic and carrots.

Bring to boiling.

Lower heat; simmer, covered, 10 minutes.

Uncover and simmer 10 minutes.

Stir in basil and salt. Set sauce aside.

Stem and wash fresh spinach.

Place in large pot over high heat; cook until wilted, about 3 minutes.

Drain and squeeze dry.

Cook lasagna noodles according to package directions.

Drain.

Heat oven to moderate (350℉/180℃). Line 9 inch springform pan with aluminum foil; grease foil.

Add ricotta, Parmesan and pepper to reserved onion; stir to combine.

Trim lasagna noodles to fit pan.

Fit 4 noodles into pan, overlapping slightly.

Cover with one-third ricotta mixture, spreading evenly.

Top with one-third spinach, one-quarter sauce and one-quarter fontina.

Repeat two more times, using noodle trimmings as one layer.

Top with the last of the noodles, the remaining quarter of sauce and fontina.

Bake until hot, 50 minutes to an hour.

Let stand 5 minutes before serving.

Remove sides of pan.

First published: last updated: 2015-03-02

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Nutrition Facts

Serving Size 216g (7.6 oz)
Amount per Serving
Calories 57329% of calories from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 10g 48%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 441mg 18%
Total Carbohydrate 25g 25%
Dietary Fiber 7g 28%
Sugars g
Protein 57g
Vitamin A 272% Vitamin C 58%
Calcium 42% Iron 34%
* based on a 2,000 calorie diet How is this calculated?
 
 

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